This recipe for Confetti Scalloped Potatoes, by Lauren Waidelich, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 1/2 cup chopped onion 1 pkg (16 oz) frozen hash brown potatoes 1 can cream of mushroom soup 1 soup can milk 1 cup (4 oz) shredded cheddar cheese 1 small green pepper cut into strips 2 tbsp. chopped pimiento 1 cup cheese cracker crumbs
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, dash pepper and 1/2 cup of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375º for 35 to 40 minutes.
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